These ribs make a case for themselves just by sitting there, being crisp, hyper-sauced and brazen. Made only more glorious by the fact that the only way they should be eaten is with your hands, grabbing at bones, slipping on sauce, then burning the roof of your mouth on their piping-hot goodness.
Serves 6-8 as part of a spread.
Ingredients 5
1.2 kg lamb ribs
Marinade
375 ml barbecue sauce
2 tbsp za’atar
60 ml water
To Serve
125 ml barbecue sauce, see my recipe
2 tsp za’atar, to sprinkle, optional
salt, to season
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Method 4
Preheat the oven to 200°C (390°F).
Combine the barbecue sauce, za'atar, and water in a large baking dish. Add the and give everything a decent slosh around in the dish — this will help prevent the ribs from sticking to the base of your roasting tray. Cover with baking paper and foil, seal as tightly as possible and bake for 1 hour.
Remove the baking paper and foil and cook, uncovered, for another 30 minutes. You want the to look caramelised — they should have taken on quite a bit of colour and a lot of oil will have seeped out.
Gently remove the from the roasting tray and transfer to a large flat plate. Drizzle over some of the remaining and , if using, turning to coat thoroughly. Sprinkle with salt and serve with any remaining barbecue sauce.
